Strike Brewing Co.’s Beat the Heat clone
(5 gallons/19 L, all-grain)
OG = 1.049 FG = 1.008
IBU = 24 SRM = 3 ABV = 5.4 %
Ingredients
10 lbs. (4.54 kg) Weyermann Barke Pilsner malt
6.5 AAU Magnum hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
2 oz. (57 g) Taiheke® hops (dry hop)
GigaYeast GY045 (German Lager), White Labs WLP830 (German Lager), Wyeast 2124 (Bohemian Lager), or SafLager W-34/70 yeast
7⁄8 cup corn sugar (if priming)
Step by Step
Mill the grains, then mix with 3.75 gallons (14.2 L) of 162 °F (72 °C) strike water to reach a single infusion temperature of 150 °F (66 °C). Hold the mash at this temperature for 60 minutes.
You can begin the lauter process by either raising to mashout temperature or simply vorlauf the mash until the runnings are clear. Sparge the grains with 4.5 gallons (17 L) and top up as necessary to obtain 6.5 gallons (25 L) of wort. Add the Magnum hops at the outset of the boil and then continue to boil for 60 minutes.
After the boil, rapidly chill the wort down to 68 °F (20 °C). Pitch the yeast and aerate if using a liquid strain. After 24 hours, drop the temperature of the fermentation to 58 °F (14 °C) and then after a second 24 hours, drop it further to 53 °F (12 °C). Maintain this cold fermentation temperature until the gravity reads approximately 1.012–1.015. Raise the temperature back to 58 °F (14 °C) and then allow it to free-rise to clean up any diacetyl.
Once the final gravity has been reached, dry hop with the Taiheke® hops for three days. Rack off the yeast and hops or dump the yeast, dry hops, and trub, and lager the beer for 2–3 weeks at near-freezing temperature (32–34 °F/1–2 °C). Bottle or keg the beer and carbonate to approximately 2.8 volumes.
Strike Brewing Co.’s Beat the Heat clone
(5 gallons/19 L, extract only)
OG = 1.050 FG = 1.009
IBU = 24 SRM = 4 ABV = 5.4 %
Ingredients
5.5 lbs. (2.49 kg) Pilsen dried malt extract
6.5 AAU Magnum hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
2 oz. (57 g) Taiheke® hops (dry hop)
GigaYeast GY045 (German Lager), White Labs WLP830 (German Lager), Wyeast 2124 (Bohemian Lager), or SafLager W-34/70 yeast
7⁄8 cup corn sugar (if priming)
Step by Step
Bring 5 gallons (19 L) of water to a boil. At some point prior to boiling, off heat, add the dried malt extract while stirring, and stir until completely dissolved. Add the Magnum hops at the outset of the boil. Boil for 60 minutes.
After the boil, rapidly chill the wort to 68 °F (20 °C). Pitch yeast. After 24 hours, drop the temperature of the fermentation to 58 °F (14 °C) and then after a second 24 hours, drop it further to 53 °F (12 °C). Maintain this coldest fermentation temperature until the gravity reads 1.012–1.015. Raise the temperature back to 58 °F (14 °C) and then allow it to free-rise to clean up any diacetyl.
Once the final gravity has been reached, dry hop with the Taiheke® hops for three days. Rack off the yeast and hops or dump the yeast, dry hops, and trub, and lager the beer for 2–3 weeks at near-freezing temperature (32–34 °F/1–2 °C). Bottle or keg the beer and carbonate to approximately 2.8 volumes.
Tips for Success:
According to Ryan Bridge, Head Brewer at Strike, “The unique thing about this lager is that we do a ‘warm-start’ ferment. It allows us to pitch less yeast and gives the yeast a strong start at warmer temperatures before we slowly ramp down. The resulting beer has some mild, fruity yeast esters that really work well with the dry hop. We also don’t fine or filter, so it retains a slight haze.” Additionally, “This beer has noticeable hop flavor and aroma (tropical fruit/grapefruit/lime) over a crisp, bready body with mild, fruity yeast esters. It is seriously drinkable and a perfect outdoor summer beer.”
